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4.93 from 13 votes

Mashed Cauliflower and Potatoes

The use of cauliflower with potatoes in this recipe brings the carb and natural sugar count down while ramping flavor way up. No one will think these even have anything but fabulous potatoes with the best taste ever in the dish. Adding the roasted garlic at the end is another flavor boost sure to please.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: Cauliflower, Instant pot, Potatoes, Side dishes
Servings: 8 people
Calories: 199kcal
Author: Sally Humeniuk

Equipment

Ingredients

  • 2 pounds russet or yellow potatoes, washed and cut into large chunks. (See notes)
  • 1 medium head cauliflower, cut into florets
  • 4 cups chicken or vegetable broth. You will use less if using Instant Pot
  • salt, to taste
  • 1 head garlic, skins removed
  • 1 tbsp olive oil
  • 4 tbsp butter, more to your liking
  • ¾ cup whole milk, more if desired
  • 2 tbsp fresh parsley, for serving (optional)
  • fresh ground black pepper, for serving

Instructions

For stove top cooking:

  • Add 2 pounds potatoes and 1 medium head cauliflower in a large pot. Add 4 cups chicken or vegetable broth to cover the vegetables. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
  • Bring to a boil, cover and simmer for about 20 minutes (until the potatoes are fork-tender).
  • While the cauliflower and potatoes are simmering, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
  • Drain the cauliflower and potatoes and return to the pot. Add 4 Tablespoons butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
  • Add ¾ cup milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
  • Add more salt to taste, stir and place in a serving platter. Sprinkle top with 2 Tablespoons fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.

For Instant Pot or other pressure cooker:

  • Add potatoes and cauliflower to the insert of your pressure cooker and add 2 cups chicken or vegetable broth. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
  • Seal the lid on the cooker, select Manual cooking and cook on high pressure for 10 minutes. (See next step for preparing roasted garlic while potatoes and cauliflower are cooking.) Once the 10 minutes is up, let pressure release naturally for 5 minutes then finish with a quick release. Remove lid when pressure is completely released and the top can be turned easily.
  • While the cauliflower and potatoes are pressure cooking, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 Tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
  • Remove the cauliflower and potatoes with a slotted spoon to a large bowl. (Do not pour any remaining broth or water into the bowl unless you want to make the recipe dairy-free then add the broth in place of milk or butter.) Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
  • Add ¾ cups milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
  • Add more salt to taste. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.

Notes

  1. You can peel the potatoes or leave them unpeeled for a more rustic look and flavor.
  2. Cooking the cauliflower and potatoes in your pressure cooker is not necessarily faster but I wanted to give you both options depending on preference. 
  3. If you're not a huge garlic fan, leave out the roasted garlic. You could add a sprig of fresh rosemary during the initial boiling or pressure cooking process and remove before mashing.
  4. For even more flavor and comfort food goodness, add a cup of freshly grated Parmesan to the mash along with the butter.

Nutrition

Serving: 1cup | Calories: 199kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 558mg | Potassium: 737mg | Fiber: 2g | Sugar: 4g | Vitamin A: 545IU | Vitamin C: 43.5mg | Calcium: 66mg | Iron: 1.4mg